I ordered some fancy no fuss silicon madeleine pans and they arrived last week. I could not wait longer so I made some delicious little madeleine cakes.
They did not raise as much as they should have, so they did not have their caracteristic 'hump', but they tasted fantastic: great for dipping in a glass of hot chocolate with honey.
Make the dough at least 2 hours in advance, but don't put it in the fridge (I think that's where I went wrong)
Makes ~24 madeleines:
3 eggs, lightly beaten
120g self-raising flour
100g butter
70g honey
30g caster sugar
1 TBSP Cointreau (or orange blossom water)
1 pinch cinnamon
1 pinch salt
1. Melt the butter and honey on low heat.
2. Mix together the eggs and sugar. Add half of the melted butter and honey, mixing slowly.
3. Add the sieved flour then the rest of the honey/butter mixture. Add the Cointreau, cinnamon and salt.
4. Leave at room temperature for at least 2 hours.
5. Using madeleine pans, pour 1 tablespoon of the dough into each form. If using a madeleine tin, don't forget to grease it well! The beauty of silicone is that you don't need to :)
6. Bake in a 230C pre-heated oven for 8 minutes. Then lower the temperature to 180C and cook for another 5 min until golden.
If like me you have more dough than you have room for in your forms, why not baking the rest of it in muffin cases?
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